{"id":20458,"date":"2011-06-28T20:03:33","date_gmt":"2011-06-29T00:03:33","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20458"},"modified":"2011-06-29T15:01:06","modified_gmt":"2011-06-29T19:01:06","slug":"hard-boiled-egg-tart%e8%8c%b9%e3%81%a7%e5%8d%b5%e3%81%a8%e6%98%8e%e5%a4%aa%e5%ad%90%e3%81%ae%e3%82%bf%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20458&lang=en","title":{"rendered":"Hard Boiled Egg Tart<br>\u8339\u3067\u5375\u3068\u660e\u592a\u5b50\u306e\u30bf\u30eb\u30c8"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8293.jpg\" rel=\"lightbox[20458]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20469 aligncenter\" title=\"IMG_8293\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8293.jpg\" alt=\"\" width=\"386\" height=\"579\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8293.jpg 386w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8293-300x450.jpg 300w\" sizes=\"auto, (max-width: 386px) 100vw, 386px\" \/><\/a><\/p>\n<p><strong>Hard Boiled Egg Tart<\/strong><\/p>\n<p><em>June 18, 2011<\/em><\/p>\n<p>I decided to make a savory tart with the leftover dough from making the <a href='https:\/\/www.culinarytribune.com\/?p=20416'>strawberry galette<\/a>. This was served with cod roe mayo and slices of hard boiled eggs. Chopped green onion and dill were sprinkled right before serving. Unexpectedly it took me a long time to prepare this dish because it was so difficult to slice the hard boiled eggs. The eggs would collapse when the knife was only half way in (and my knife was very sharp!). I could only get one or two good slices from each egg. I&#8217;m now so tempted to buy a egg slicer, although I&#8217;m reluctant to break our house rule, &#8220;don&#8217;t buy a kitchen tool that does only one thing&#8221;. I believe I heard this a Food Network star, Ina Garten, telling her fan in one of her shows, and Terry and I always remind each other of this when we visit Williams and Sonoma (lol). Does the egg slicer do more than one thing, other than slicing eggs? Or Do I have to break the rule just this once&#8230;?  <\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u8339\u3067\u5375\u3068\u660e\u592a\u5b50\u306e\u30bf\u30eb\u30c8<\/strong><\/p>\n<p><em>\uff12\uff10\uff11\uff11\u5e74\uff16\u6708\uff11\uff18\u65e5<\/em><\/p>\n<p>\u5148\u65e5<a href='https:\/\/www.culinarytribune.com\/?p=20416'>\u82fa\u306e\u30ac\u30ec\u30c3\u30c8<\/a>\u3092\u4f5c\u3063\u305f\u3068\u304d\u306b\u3001\u30ac\u30ec\u30c3\u30c8\u306e\u751f\u5730\u304c\u5c11\u3057\u6b8b\u3063\u3066\u3057\u307e\u3044\u3001\u305d\u308c\u3092\u4f7f\u3063\u3066\u51fa\u6765\u305f\u306e\u304c\u3001\u30b3\u30ec\u3001\u3086\u3067\u5375\u3068\u660e\u592a\u5b50\u306e\u30bf\u30eb\u30c8\u3002<\/p>\n<p>\u4eca\u56de\u306f\u9577\u65b9\u5f62\u306b\u5f62\u4f5c\u3063\u3066\u307f\u305f\u3002<\/p>\n<p>\u30de\u30e8\u30cd\u30fc\u30ba\u3068\u660e\u592a\u5b50\u3092\u6df7\u305c\u305f\u3082\u306e\u3092\u5857\u3063\u305f\u3089\u3086\u3067\u5375\u306e\u30b9\u30e9\u30a4\u30b9\u3092\u306e\u305b\u3066\u3001\u30c7\u30a3\u30eb\u3001\u5c0f\u306d\u304e\u3092\u3061\u3089\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n<p>\u7c21\u5358\u306a\u306f\u305a\uff01\u306a\u3093\u3060\u3051\u308c\u3069\u3001\u3086\u3067\u5375\u3092\u30b9\u30e9\u30a4\u30b9\u3059\u308b\u3001\u3068\u3044\u3046\u5909\u306a\u3068\u3053\u308d\u3067\u3001\u30df\u30e7\u30fc\u306b\u6642\u9593\u304c\u304b\u304b\u3063\u3066\u3057\u307e\u3063\u305f\u3002<\/p>\n<p>\u304d\u308c\u3044\u306b\u30b9\u30e9\u30a4\u30b9\u304c\u51fa\u6765\u306a\u304f\u3063\u3066\u3002\u3002\u3002<\/p>\n<p>\u7d50\u5c40\u5375\uff11\u500b\u304b\u3089\u4f7f\u3048\u308b\u30b9\u30e9\u30a4\u30b9\u306f\uff11\u679a\u304b\uff12\u679a\u3060\u3051\u3002\u3002\u3002<\/p>\n<p>\u6614\u5b9f\u5bb6\u306b\u3042\u3063\u305f\u3088\u3046\u306a\u30b9\u30e9\u30a4\u30b5\u30fc\u3092\u3084\u3063\u3071\u308a\u8cb7\u304a\u3046\u304b\u3068\u3082\u601d\u3046\u306e\u3060\u3051\u308c\u3069\u3001\u6c17\u306b\u306a\u308b\u306e\u306f\u79c1\u3068\u30c6\u30ea\u30fc\u4e8c\u4eba\u306e\u53e3\u7656\u3001\u201c\u4e00\u3064\u306e\u3053\u3068\u306b\u3057\u304b\u4f7f\u3048\u306a\u3044\u30ad\u30c3\u30c1\u30f3\u9053\u5177\u306f\u8cb7\u308f\u306a\u3044\u3053\u3068\u201d\u3002<\/p>\n<p>\u5c11\u3057\u524d\u306b\u3001\u6599\u7406\u756a\u7d44\u306e\u4eba\u6c17\u30b7\u30a7\u30d5\u304c\u8a00\u3063\u3066\u3044\u305f\u306e\u3092\u805e\u3044\u3066\u4ee5\u6765\u3046\u3061\u306e\u30eb\u30fc\u30eb\u3068\u306a\u3063\u3066\u3044\u308b\u3002<\/p>\n<p>\u6700\u8fd1\u306f\u30ad\u30c3\u30c1\u30f3\u7528\u54c1\u306e\u5e97\u3067\u4f55\u304b\u3092\u898b\u3064\u3051\u308b\u3068\u3001\u201c\u3053\u308c\u306f\u4e00\u3064\u306e\u3053\u3068\u4ee5\u5916\u306b\u4f7f\u3048\u308b\u304b\uff1f\u201d\u3068\u4e8c\u4eba\u3067\u554f\u7b54\u3057\u3066\u3044\u308b\u3088\u3046\u306a\u5909\u306a\u592b\u5a66\u3067\u3082\u3042\u308b\uff08\u7b11\uff09\u3002<\/p>\n<p>\u30a8\u30c3\u30b0\u30b9\u30e9\u30a4\u30b5\u30fc\u306f\u3001\u5375\u3092\u30b9\u30e9\u30a4\u30b9\u3059\u308b\u4ee5\u5916\u306b\u3082\u4f7f\u3048\u308b\u306e\u304b\u306a\u3042\uff1f\uff1f\uff1f<\/p>\n<p>\u305d\u308c\u3068\u3082\u3001\u4eca\u56de\u306f\u30eb\u30fc\u30eb\u9055\u53cd\u3092\u3057\u3066\u8cb7\u3063\u3061\u3083\u304a\u3046\u304b\u3002\u3002\u3002\uff1f<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8297.jpg\" rel=\"lightbox[20458]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20470 aligncenter\" title=\"IMG_8297\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8297.jpg\" alt=\"\" width=\"412\" height=\"579\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8297.jpg 412w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_8297-320x450.jpg 320w\" sizes=\"auto, (max-width: 412px) 100vw, 412px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/photo1.png\" rel=\"lightbox[20458]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20488 aligncenter\" title=\"photo\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/photo1.png\" alt=\"\" width=\"386\" height=\"579\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>\u98df\u30d5\u30a9\u30c8\u30ae\u30e3\u30e9\u30ea\u30fc\u3001\u98df\u5199\u771f\u5c02\u9580\u306e\u30a6\u30a8\u30d6\u30b5\u30a4\u30c8\u3001<a href=\"http:\/\/www.studiorfood.com\">studio r \uff5e \u30b9\u30bf\u30b8\u30aa\u3000\u30a2\u30fc\u30eb<\/a>\u3092\u958b\u8a2d\u3057\u307e\u3057\u305f\uff01\uff01<\/strong><\/p>\n<p style=\"text-align: center;\">studio r \u3078\u306e\u7686\u3055\u3093\u306e\u6e29\u304b\u3044\u30b5\u30dd\u30fc\u30c8\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3059\uff01 \u30d6\u30ed\u30b0\u3067\u7d39\u4ecb\u3057\u3066\u304f\u3060\u3055\u3063\u305f\u65b9\u3001studio r\u3000\u3078\u306e\u30ea\u30f3\u30af\u3092\u306f\u3063\u3066\u304f\u3060\u3055\u3063\u305f\u65b9\u3001\u305c\u3072\u305c\u3072\u6559\u3048\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u3054\u6328\u62f6\u306b\u4f3a\u3044\u305f\u3044\u3068\u601d\u3044\u307e\u3059\u3002\u307e\u3059\u307e\u3059\u6ca2\u5c71\u306e\u65b9\u306e\u767b\u9332\u3001\u6295\u7a3f\u3092\u304a\u5f85\u3061\u3057\u3066\u307e\u3059\u3002<\/p>\n<p>\u5199\u771f\u3092\u6295\u7a3f\u3059\u308b\u969b\u306b\uff35\uff32\uff2c\u3092\u5165\u308c\u3066\u3044\u305f\u3060\u304f\u3053\u3068\u304c\u3067\u304d\u308b\u306e\u3067\u3001\u30d6\u30ed\u30b0\u3078\u306e\u8a2a\u554f\u8005\u6570\u30a2\u30c3\u30d7\u3001\u65b0\u3057\u3044\u8aad\u8005\u958b\u62d3\u306b\u3082\u3064\u306a\u304c\u308b\u3053\u3068\u3068\u601d\u3044\u307e\u3059\u3002<\/p>\n<p>\u6c17\u8efd\u306b\u3054\u53c2\u52a0\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p style=\"text-align: center;\"><strong>\uff1c\u304a\u77e5\u3089\u305b\uff1e<\/strong><\/p>\n<p><strong>\u3061\u306a\u307f\u306b\u3001\u5229\u7528\u898f\u7d04\u3092\u5206\u304b\u308a\u3084\u3059\u304f\u3059\u308b\u3088\u3046\u66f8\u304d\u76f4\u3057\u307e\u3057\u305f\u3002\u304a\u624b\u6570\u3067\u3059\u304c\u3001\u4e00\u5ea6\u8aad\u307e\u308c\u305f\u65b9\u3082\u3082\u3046\u4e00\u5ea6\u3054\u89a7\u304f\u3060\u3055\u3044\u307e\u305b\u3002<\/p>\n<p>\u8ffd\u52a0\u3068\u3057\u3066\u3001\u201c\u3088\u304f\u3042\u308b\u8cea\u554f\u3068\u7b54\u201d\u306e\u30da\u30fc\u30b8\u3082\u8a2d\u3051\u307e\u3057\u305f\u3002\u8cea\u554f\u304c\u3042\u308b\u65b9\u306f\u307e\u305a\u3053\u3061\u3089\u3092\u3054\u89a7\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hard Boiled Egg Tart June 18, 2011 I decided to make a savory tart with the leftover dough from making the strawberry galette. This was served with cod roe mayo and slices of hard boiled eggs. Chopped green onion and dill were sprinkled right before serving. Unexpectedly it took me a long time to prepare [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-20458","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20458"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20458\/revisions"}],"predecessor-version":[{"id":20610,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20458\/revisions\/20610"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}